准备

• 热2汤匙。橄榄油的5-qt 4 -。Dutch oven over medium heat. When hot, add the pancetta and cook, stirring frequently, until quite shrunken, golden brown, and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the fat from the pan.
• Return the pot to medium-high heat and add the chopped cabbage. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.
• 将锅用中火放回，然后加2汤匙。更多的橄榄油。油热时，加入洋葱，胡萝卜和盐。煮，偶尔搅拌，直到洋葱变软，蔬菜在边缘周围变成褐色，并开始粘在锅底8至9分钟。添加最后一个1汤匙。橄榄油，大蒜，1汤匙。新鲜的迷迭香，地面香菜和烹饪，搅拌，直到大蒜变香约1分钟。加入西红柿，一起搅拌，然后再煮2至3分钟的混合物。
• Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil, and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer, and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 tsp. fresh rosemary, and let rest a few minutes.
• 品尝汤并加入柠檬汁以使其变亮 - 您需要至少1茶匙。如有必要，用更多的盐调味，再加上一些新鲜胡椒粉。将汤热食用，上面搭配保留的培根薯片，烤面包屑和磨碎的Parmigiano。